Pumpkin Hummus with Spiced Chickpeas & Sage Bacon

Pumpkin Hummus with Spiced Chickpeas & Sage Bacon is a festive and easy appetizer to make for the holidays!

**This post is sponsored by Harvest Stone. They provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are 100% mine.**

The holidays should feel like a breeze.

Like a palm tree gently swaying in the wind.

There should be simple gift buying, flexible schedules, and effortless entertaining. The holidays are this wonderful time to connect with family and friends and just, well, you know, be present.

Which is why I am a firm believer that less is more when it comes to getting your arms around this busy gathering season. Whenever I host a large party or just feeding my immediate family, I keep things simple. Nothing fussy, just wholesome, delicious, and comforting food.

I have a few recipes in my arsenal that I keep handy because you never know when a mob of giggle juice hunger zombies will strike. One of my new favorite, easy to make ahead and super delicious appetizers to make is this Pumpkin Hummus with Spiced Chickpeas & Sage Bacon.

All you have to do is mix plain hummus with pumpkin puree, maple syrup, and goat cheese. Roast some chickpeas that have been coated with cinnamon and cumin. Sauté bacon that has been covered with chopped sage. BUT! Don’t forget the best part, the dipping vehicle – Harvest Stone crackers are seriously too legit to quit.

Directions:

Preheat an oven to 350 degrees. Spray a jelly roll pan with non-stick cooking spray. In a bowl combine cumin, garlic powder, chili powder, cinnamon, pepper flakes, salt, and pepper. Add the chickpeas along with the olive oil and stir to combine.

Add the chickpeas to the pan and spread out into an even layer. Roast the chickpeas for about 30 to 45 minutes or until nicely browned and crispy. Remove pan from oven and let the chickpeas cool completely. Set aside until ready to assemble.

for the pumpkin hummus:

In a medium mixing bowl combine all the ingredients. Set aside until ready to serve.

for the sage bacon:

In a medium skillet preheated to medium-high heat add the bacon. Cook the bacon until crispy about five minutes. With about a minute left add in the chopped sage and pepper. Stir to combine. Remove the bacon with a slotted wooden spoon and place on a plate lined with a paper towel.

To assemble: take some of the pumpkin hummus and spread it on the cracker. Top with spiced chickpeas and bacon. Enjoy!

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